Provencal Shrimp

Makes 4
Prep 15 m
Grill 12 - 15 m



  1. 1 of 4 Prep charcoal grill with medium-hot coals or heat gas grill to medium-high.
  2. 2 of 4 Using 12-inch-wide heavy-duty aluminum foil, cut 4 pieces 32 inches long; fold each piece in half to make a 16 x 12-inch rectangle. Generously coat foil pieces with nonstick cooking spray.
  3. 3 of 4 In a large bowl, stir together 2 teaspoons of the oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss with tomatoes and olives. Evenly place mixture on one half of each foil piece.
  4. 4 of 4 In the same bowl, combine garlic, lemon zest, remaining 2 teaspoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper, and mix well. Add shrimp; toss to coat completely. Divide shrimp evenly among packets, arranging over tomato mixture.

Create a packet:

  1. 1 of 1 Fold second half of foil over shrimp and vegetables. Tightly seal sides and front edges, leaving space for steam to build. Place packets on grill rack; grill 12 to 15 minutes. Carefully open packets; transfer contents to 4 serving plates. Sprinkle each serving with chopped parsley, and serve with brown rice on the side. (See photo, page 172.)
Nutrition Information for Provencal Shrimp
Servings Per Recipe: 4
Per Serving: 161 mg chol., 8 g carb., 9 g Fat, total, 184 kcal cal., 19 g pro., 672 mg sodium, 2 g fiber